Lurpak Brownie - A Chocolate Bomb!

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Aug 11, 2013

Lurpak Brownie III

I found a baking tin in Coles with Lurpak written on it. That was just too funny; finding an Arla (a Danish company) tin in a supermarket in Sydney. I had to have it. With the tin came two recipes for brownies. So far I’ve tried the one with dark chocolate (the other is with white chocolate). These brownies are very rich in chocolate. You only eat 1 pieces at a time. The recipe is also available on Lurpak’s British webpage.

Serves 16


  • 200 g unsalted butter
  • 350 g 70 % dark chocolate, chopped
  • 3 eggs
  • 250 g brown sugar
  • 50 g self-raising flour
  • Chopped hazelnuts (mini marshmallows or orange peel)


Preheat the oven to 190C (170C fan). Cover your baking tin with baking paper.

Melt the chocolate and butter over a water bath. Stir in the mixture once in a while until it has melted together.

Whisk the eggs in a bowl until they are pale and fluffy, but not too stiff. Add sugar and whisk until it foams up. Carefully fold in the chocolate mixture. Shift the flour into the batter and fold gently. Fold gently until the batter is smooth.

Pour the batter into the tin and bake it for 30-35 minutes. I baked mine a bit longer as I found the it a bit too dough-y after the 35 minutes. According to the recipe the cake should only form a crust and be all soft inside, but that’s a bit too much for me.

Let the cake cool off in the tin and cut it into 16 pieces.

Lurpak Brownie I Lurpak Brownie II Lurpak Brownie IV


Jennifer Oct 17, 2016

I also found this in a supermarket in Perth and unfortunately have lost my favourite tin, do you no where I can purchase another one, It was the same tin that had the fudge recipe,
lost without my lurpak tin

Merete Oct 17, 2016

Hi Jennifer
Unfortunately no :( I’ve moved back to Denmark, so I haven’t seen this package since I bought it myself. They don’t sell them here in Denmark. I hope they return soon so you can get your favourite tin back!
Best regards, Merete.

Jennet Apr 17, 2018

If you cook for the recommended time, but then refrigerate in the tin before cutting, it sets into an incredible fudgy texture.

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